CN116103098A - Dioscorea opposita beer and production process thereof - Google Patents
Dioscorea opposita beer and production process thereof Download PDFInfo
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- CN116103098A CN116103098A CN202211320024.6A CN202211320024A CN116103098A CN 116103098 A CN116103098 A CN 116103098A CN 202211320024 A CN202211320024 A CN 202211320024A CN 116103098 A CN116103098 A CN 116103098A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
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- Microbiology (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of beer, in particular to a yam beer and a production process thereof, wherein the yam beer comprises 50-62 parts by weight of barley malt, 5-13 parts by weight of wheat malt, 15-22 parts by weight of yam extract, 0-10 parts by weight of yam powder and 0.2-0.5 part by weight of hops, and the ingredients are prevented from being damaged by squeezing fresh yam, and then fermentation is carried out, so that the health care effect of the yam is greatly maintained.
Description
Technical Field
The invention relates to beer, in particular to yam beer and a production process thereof, and belongs to the technical field of beer.
Background
Beer is an alcoholic beverage which is prepared by taking wheat malt and barley malt as main raw materials, adding hops, carrying out liquid gelatinization and saccharification, and carrying out liquid fermentation, wherein the beer has low alcohol content and contains carbon dioxide, various amino acids, vitamins, low molecular sugar, inorganic salt and various enzymes, wherein the low molecular sugar and the amino acids are easy to digest and absorb, and a large amount of heat energy is generated in a body, so that the beer is often called as liquid bread.
The yam is used as a crop with homology of medicine and food, is rich in dioscin and aglycone dioscin thereof, and also contains furcatenin, 3, 4-dihydroxyphenethylamine, mannans, phytic acid, dopamine, yam alkali, maple II, cholesterol, ergosterol, campesterol, beta-sitosterol, allantoin, yam I and the like, is widely popular with people, and is also combined with beer to prepare beer.
The publication number is: CN110643444a, a preparation method of Chinese yam health beer, belongs to the technical field of fermented foods, can provide a brewing process of health beer added with Chinese yam extract, the preparation method of the invention comprises: raw material pretreatment, gelatinization, saccharification, preheating and boiling, cooling, fermentation and filtration. According to the invention, the yam extracting solution is organically combined with the beer stock solution, so that the original characteristics of beer are maintained, the color and taste of the beer are improved, the bitter taste value is reduced, the sweetness of the beer is improved, the adaptability of the beer is enhanced, the yam is treated by a jet cavitation technology to obtain the yam extracting solution, and the yam extracting solution and the barley malt saccharifying solution are mixed and fermented together, so that the nutritive value of the yam is further improved, the nutrition absorption characteristic of the yam is improved, and the purpose of strengthening spleen and lung, nourishing kidney and replenishing essence can be achieved by obtaining functional benefit components in the yam while people drink the yam.
And the publication number is as follows: CN106635574a, a method for preparing Chinese yam beer, comprising three processes of Chinese yam juice preparation, wort preparation and mixed fermentation; washing external silt and fungus sundries with citric acid aqueous solution, steaming the washed yam in a steam furnace, saccharifying according to a conventional process method after cooling, inactivating enzyme of saccharified yam sauce, and finally squeezing and filtering by conventional extrusion equipment to obtain yam raw juice; crushing malt, adding water, gelatinizing mash, saccharifying, cultivating grains, standing, refluxing, washing grains, adding hops into a saccharifying pot, clarifying, and cooling to obtain wort; the Chinese yam beer is prepared by adding Chinese yam juice in the fermentation process after the wort is used for preparing beer, cooling and filtering and clarifying, has the advantages of mature process route, simple processing and preparation and low production cost, and the prepared Chinese yam beer is rich in nutrition, pure in wine aroma, fresh and delicious, has the functions and taste of beer and can play a role in health care.
However, when drinking, the yam components are decomposed and destroyed, so that the yam effects cannot be reflected on the mouthfeel, the drinking experience is affected, and when processing, the yam components are decomposed and destroyed, so that the yam functions are reduced, and the beneficial effects are greatly weakened.
In view of the above, the invention provides a method for preparing the Chinese yam, which comprises the steps of squeezing the Chinese yam to avoid ingredient damage, fermenting to avoid reduced functions of the Chinese yam, adding Chinese yam powder to form turbid beer, and when the Chinese yam is drunk, the Chinese yam has abundant taste and strong experience, and has the taste and functional effect of the Chinese yam.
Disclosure of Invention
The invention aims to solve the problems and provide the yam beer and the production process thereof, wherein the yam extract is extracted in a squeezing mode, the yam components are reserved, and the yam powder is added, so that the yam has good taste and the curative effect of the yam is reserved when the yam beer is drunk, and the beneficial effects of the yam are reserved.
The invention realizes the above-mentioned purpose through the following technical scheme, a kind of rhizoma Dioscoreae beer and its preparation method, including barley malt, wheat malt, rhizoma Dioscoreae extract, rhizoma Dioscoreae powder and hop, and according to the weight proportion 50-62 weight portions of barley malt, 5-13 weight portions of wheat malt, 15-22 weight portions of rhizoma Dioscoreae extract, 0-10 weight portions of rhizoma Dioscoreae powder and 0.2-0.5 weight portions of hop, while drinking, fully keep taste and functional benefit generation of rhizoma Dioscoreae, and while preparing the turbid beer, after making, pack, add rhizoma Dioscoreae powder and active yeast, make after pack, ferment slightly, further improve the taste of rhizoma Dioscoreae in finished products, while drinking, can taste the original characteristic of beer, can taste of rhizoma Dioscoreae, improve the nutritive value, achieve effects of invigorating spleen and stomach, benefiting lung and relieving cough, reinforcing kidney and benefiting essence.
The process during production comprises the following steps:
step one, pretreatment of raw materials, wherein barley malt and wheat malt are pretreated.
And step two, gelatinizing and saccharifying, wherein gelatinizing and saccharifying are carried out on the pretreated barley malt and the barley malt in the step one according to a conventional process to obtain mash.
And step three, filtering and boiling, namely filtering the mash obtained in the step two, boiling, and adding the yam extract and the hop during boiling to obtain wort.
And fourthly, fermenting, namely cooling the obtained wort, and adding yeast for fermentation to obtain the wine base.
And fifthly, post-treatment, namely filtering the fermented raw wine to obtain sake, and adding live yeast and yam powder according to requirements to form turbid beer.
Further, in the first step, when the raw materials are pretreated, high-quality barley malt and wheat malt are selected, soaked in water, crushed, soaked in warm water at 32-45 ℃ for 20-30 minutes, fished out, dried, crushed, and crushed particles with the size of 40-60 meshes are stirred and mixed, so that the pretreatment is completed.
Further, in the second step, the mixture of the crushed barley malt and the crushed wheat malt is gelatinized and saccharified by a conventional process, amylase is added during gelatinization, the mixture is stirred uniformly, and brewing water is added during saccharification, so that the crushed mixture of the barley malt and the crushed mixture of the wheat malt is decomposed by the amylase and then mixed with the brewing water, and heated for saccharification, thereby forming mash.
Further, in the third step, when filtering and boiling, the mash is firstly injected into the filter tank for filtering, and when filtering, the temperature of the mash is increased to 60-75 ℃, after filtering, boiling is carried out, when the mash is heated to bubble, half of the yam extracting solution is added, after boiling to 40-55 minutes, the other half of the yam extracting solution and half of the hops are added, when boiling to 70-85 minutes, the other half of hops are added, and then continuous heating is carried out for 15-20 minutes, thus obtaining the wort.
Further, in the fourth step, brewing water at 0 ℃ is added into the obtained wort, so that the temperature of the wort is reduced to 6-10 ℃, the wort is injected into the interior of the fermentation tank, yeast is added for fermentation, the fermentation time is 8-15 days, the wine base is obtained, the added yeast is the above yeast, when the wort and the yeast are injected into the interior of the fermentation tank, the fermentation tank is stirred slowly within the first 30 minutes and oxygenated from the bottom of the fermentation tank, the fermentation tank is sealed after 30 minutes, the temperature in the fermentation tank is regulated according to the fermentation time, and the process for regulating the temperature is the same as the conventional process, so that the fermentation is completed.
Further, in the step five, when the beer is cooked, the sake in the fermentation tank is filtered through a diatomite filter, the turbidity of the liquor is less than or equal to 0.9EBC, then canning or barreling is carried out, and pasteurization is carried out, so that the beer of the cooked beer yam is obtained, when the beer is produced, the sake in the fermentation tank is filtered through the diatomite filter, then a trace amount of live yeast and yam powder are added, and then the mixture is mixed and packaged, so that the turbid yam beer is obtained, the turbidity of the liquor is 2.2-4.1EBC, and when the measurement is carried out, the raw wort concentration of the cooked beer or the turbid beer is 11 DEG P, and the alcoholicity is more than or equal to 3.7 percent VOL.
Further, the preparation process of the yam extraction liquid comprises the steps of selecting high-quality yam, cleaning the yam by spraying running water after peeling, removing surface mucus, crushing the yam by a crusher, obtaining crushed yam after crushing, pressing the crushed yam to obtain yam extraction stock solution, adding equal-weight clear water into the crushed yam when pressing, filtering the obtained yam extraction stock solution after pressing, adding amylase, decomposing starch in the yam to obtain yam extraction liquid, cleaning the yam by adopting a jet flow mode after peeling, cutting the yam into blocks after cleaning, steaming the block-shaped yam, controlling the time to be 25-30 minutes when steaming, stirring the paste-shaped yam into blocks when steaming, grinding the block-shaped yam, sieving the crushed yam extraction stock solution, sieving the obtained yam extraction stock solution, controlling the mesh size to be 70-85 ℃, baking the yam powder when sieving the mesh size to be 120-85 ℃, grinding the yam powder, baking the yam powder for 120-120 minutes, and carrying out grinding and baking the yam powder after sieving the mesh sieve to obtain the yam powder.
The invention has the technical effects and advantages that: by adopting the squeezing fresh yam, the ingredients are prevented from being damaged, and then fermentation is carried out, so that the health care effect of the yam is greatly maintained, and the yam powder is added into the raw wine when turbid beer is prepared, so that the yam is abundant in taste and has a strong experience when the beer is drunk, the taste and health care function of the yam are greatly improved.
Drawings
FIG. 1 is a diagram of the present invention;
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
Referring to fig. 1, a yam beer and a process for producing the same, which comprises 50 parts by weight of barley malt, 5 parts by weight of wheat malt, 15 parts by weight of yam extract, 0 part by weight of yam powder and 0.2 part by weight of hops, wherein the mouthfeel and functional benefit-forming components of the yam are fully reserved when the beer is drunk, and the yam powder and the living yeast are added when the beer is brewed and packaged after the beer is prepared, so that the mouthfeel of the yam in a finished product is further improved after the beer is packaged, the original characteristics of the beer can be tasted, the taste of the yam can also be tasted, the nutritive value is improved, and the effects of spleen and stomach tonifying, lung benefiting and cough relieving, kidney reinforcing and essence reinforcing are achieved when the beer is drunk.
The process during production comprises the following steps:
step one, pretreatment of raw materials, namely pretreatment of barley malt and wheat malt;
step two, gelatinizing and saccharifying, wherein gelatinizing and saccharifying are carried out on the pretreated barley malt and the barley malt in the step one according to a conventional process to obtain mash;
step three, filtering and boiling, filtering the mash obtained in the step two, boiling, and adding the yam extract and hop during boiling to obtain wort;
step four, fermenting, namely cooling the obtained wort, and adding yeast for fermentation to obtain the wine base;
and fifthly, post-treatment, namely filtering the fermented raw wine to obtain sake, and adding live yeast and yam powder according to requirements to form turbid beer.
In the first step, when the raw materials are pretreated, high-quality barley malt and wheat malt are selected, soaked, crushed, and soaked in warm water at the temperature of 32 ℃ for 20 minutes, fished out, dried, crushed, and the crushed particles are controlled to be 40 meshes, and the crushed barley malt and wheat malt are stirred and mixed to finish pretreatment.
In the second step, the crushed mixture of barley malt and wheat malt is gelatinized and saccharified according to the conventional process, amylase is added during gelatinization, the mixture is stirred uniformly, brewing water is added during saccharification, and the crushed mixture of barley malt and wheat malt is decomposed by amylase and then is mixed with the brewing water, and heated for saccharification, so that mash is formed.
In the third step, when filtering and boiling, the mash is firstly injected into the filter tank for filtering, the temperature of the mash is increased to 60 ℃ during filtering, boiling is carried out after filtering, half of the yam extract is added when the mash is heated to bubble, the other half of the yam extract and half of the hops are added after boiling for 40 minutes, the other half of the hops are added when boiling for 70 minutes, and then heating is continued for 15 minutes again, thus obtaining the wort.
In the fourth step, brewing water at 0 ℃ is added into the obtained wort, so that the temperature of the wort is reduced to 6 ℃, the wort is injected into the interior of a fermentation tank, yeast is added for fermentation, the fermentation time is 8 days, the wine base is obtained, the added yeast is upper yeast, when the wort and the yeast are injected into the interior of the fermentation tank, the wort and the yeast are stirred slowly within the first 30 minutes, oxygenation is carried out from the bottom of the fermentation tank, the fermentation tank is sealed after 30 minutes, the temperature in the fermentation tank is regulated according to the fermentation time, and the process for regulating the temperature is the same as the conventional process, so that the fermentation is completed.
And in the fifth step, when the beer is cooked, the clear wine in the fermentation tank is filtered through a diatomite filter, the turbidity of the wine is less than or equal to 0.9EBC, then canning or barreling is carried out, and pasteurization is carried out to obtain the beer of the cooked beer and the yam, when the beer is produced, the clear wine in the fermentation tank is filtered through the diatomite filter, then a trace amount of live yeast and yam powder are added, and then the mixture is mixed and packaged to obtain the turbid yam beer, the turbidity of the wine is 2.2-4.1EBC, and when the measurement is carried out, the original wort concentration of the cooked beer or the turbid beer is 11 DEG P, and the alcoholicity is more than or equal to 3.7 percent VOL.
The preparation process of the yam extracting solution comprises the steps of selecting high-quality yam, cleaning and peeling, spraying and cleaning by flowing water after peeling, removing surface mucus, crushing by a crusher, obtaining crushed yam, pressing the crushed yam to obtain yam extracting stock solution, adding clear water with equal weight into the crushed yam during pressing, filtering the yam extracting stock solution after pressing, adding amylase, and decomposing starch in the yam to obtain the yam extracting solution.
Example two
Referring to fig. 1, a yam beer and a process for producing the same, wherein the steps of the production are the same as those of the example according to the weight ratio of 55 parts of barley malt, 8 parts of wheat malt, 16 parts of yam extract, 0 part of yam powder and 0.3 part of hops.
In the first step, when the raw materials are pretreated, warm water is adopted during water immersion, the temperature of the warm water is controlled at 35 ℃, the soaking time is 25 minutes, then the raw materials are fished out, after the surface moisture is dried, crushing is carried out, the particle size of crushed raw materials is controlled at 45 meshes, and crushed barley malt and wheat malt are stirred and mixed to finish pretreatment.
Example III
The process steps of the production were the same as those of the examples except that the specific steps were as follows, except that 56 parts by weight of barley malt, 10 parts by weight of wheat malt, 18 parts by weight of yam extract, 5 parts by weight of yam powder and 0.4 part by weight of hops were used in the weight ratio.
In the first step, when the raw materials are pretreated, warm water is adopted during water immersion, the temperature of the warm water is controlled at 40 ℃, the soaking time is 28 minutes, then the raw materials are fished out, after the surface moisture is dried, crushing is carried out, the particle size of crushed barley malt and wheat malt is controlled at 55 meshes, and the crushed barley malt and wheat malt are stirred and mixed to finish pretreatment.
And when the yam powder is prepared, selecting high-quality yam, peeling and cleaning, cleaning by adopting a jet flow mode after peeling, cutting into blocks, steaming the blocky yam, controlling the time to be 25 minutes when steaming, stirring the steamed yam into paste, then drying to enable the paste yam to be blocky, crushing the blocky yam, sieving after crushing, sieving the screen with the mesh number of 70 meshes, baking, controlling the temperature to be 120 ℃ when baking, turning the screen for 15 minutes when baking, grinding after baking, sieving through a 100-mesh screen after grinding to obtain the yam powder, and adding when preparing turbid beer.
Example IV
The process steps of the production were the same as those of the examples except that the specific steps were as follows, except that 62 parts by weight of barley malt, 13 parts by weight of wheat malt, 22 parts by weight of yam extract, 10 parts by weight of yam powder and 0.5 part by weight of hops were used in the weight ratio.
In the first step, when the raw materials are pretreated, warm water is adopted during water immersion, the temperature of the warm water is controlled at 45 ℃ and the soaking time is 30 minutes, then the raw materials are fished out, after the surface moisture is dried, crushing is carried out, the particle size of crushed raw materials is controlled at 60 meshes, and crushed barley malt and wheat malt are stirred and mixed to finish pretreatment.
And when the yam powder is prepared, selecting high-quality yam, peeling and cleaning, cleaning by adopting a jet flow mode after peeling, cutting into blocks, steaming the blocky yam, controlling the time to be 30 minutes when steaming, stirring the steamed yam into paste, then drying to enable the paste yam to be blocky, crushing the blocky yam, sieving after crushing, sieving the screen with the mesh number of 85 meshes, baking, controlling the temperature to be 135 ℃ when baking, turning over when baking, baking for 25 minutes, grinding after baking, sieving through a 120-mesh screen after grinding to obtain the yam powder, and adding when preparing turbid beer.
When the preparation is carried out in the first embodiment and the second embodiment, the produced is cooked beer, the turbidity of the finished product is less than or equal to 0.9EBC, the concentration of the original wort is 11 DEG P, the alcoholic strength is more than or equal to 3.7 percent VOL, when the preparation is carried out in the third embodiment and the fourth embodiment, the produced is turbid beer, the turbid beer is doped with yam powder, turbidity is generated, and when the preparation is carried out, the beer is slightly shaken, when the packaging is carried out, due to the addition of trace living yeast, after the packaging is carried out, trace fermentation is generated in a packaging container, the taste of the yam and the taste of the cooked beer are preserved, the turbid beer prepared in the third embodiment has the turbidity of 2.2EBC, the turbid beer prepared in the fourth embodiment has the turbidity of 4.1EBC, and when the preparation is carried out, the taste of the yam is fine, and the taste of the yam is abundant.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (10)
1. A yam beer, characterized in that: comprises 50-62 parts by weight of barley malt, 5-13 parts by weight of wheat malt, 15-22 parts by weight of yam extract, 0-10 parts by weight of yam powder and 0.2-0.5 part by weight of hops.
2. A production process of yam beer is characterized in that: the process of claim 1, wherein the yam beer is produced by the steps of:
step one, pretreatment of raw materials, namely pretreatment of barley malt and wheat malt;
step two, gelatinizing and saccharifying, wherein gelatinizing and saccharifying are carried out on the pretreated barley malt and the barley malt in the step one according to a conventional process to obtain mash;
step three, filtering and boiling, filtering the mash obtained in the step two, boiling, and adding the yam extract and hop during boiling to obtain wort;
step four, fermenting, namely cooling the obtained wort, and adding yeast for fermentation to obtain the wine base;
and fifthly, post-treatment, namely filtering the fermented raw wine to obtain sake, and adding live yeast and yam powder according to requirements to form turbid beer.
3. The process for producing the yam beer according to claim 2, wherein: in the first step, when the raw materials are pretreated, high-quality barley malt and wheat malt are selected, soaked, crushed, and soaked in warm water at the temperature of 32-45 ℃ for 20-30 minutes, fished out, dried, crushed, and the crushed particles are controlled to 40-60 meshes, and the crushed barley malt and wheat malt are stirred and mixed to finish pretreatment.
4. A process for producing a yam beer according to claim 3, wherein: in the second step, the crushed mixture of barley malt and wheat malt is gelatinized and saccharified according to the conventional process, amylase is added during gelatinization, the mixture is stirred uniformly, brewing water is added during saccharification, and the crushed mixture of barley malt and wheat malt is decomposed by amylase and then is mixed with the brewing water, and heated for saccharification, so that mash is formed.
5. The process for producing a yam beer according to claim 4, wherein: in the third step, when filtering and boiling, the mash is firstly injected into the filter tank for filtering, the temperature of the mash is increased to 60-75 ℃ during filtering, boiling is carried out after filtering, half of the yam extract is added when the mash is heated to bubble, the other half of the yam extract and half of hops are added after boiling for 40-55 minutes, the other half of hops are added when boiling for 70-85 minutes, and then continuous heating is carried out for 15-20 minutes, thus obtaining the wort.
6. The process for producing the yam beer according to claim 5, wherein: the preparation process of the yam extracting solution comprises selecting high-quality yam, cleaning and peeling, cleaning by flowing water spray after peeling, removing surface mucus, crushing by a crusher, obtaining crushed yam after crushing, and pressing the crushed yam to obtain yam extracting stock solution.
7. The process for producing the yam beer according to claim 6, wherein: when squeezing, adding equal weight of clear water into crushed yam, squeezing, filtering the obtained yam extraction stock solution, adding amylase, and decomposing starch in yam to obtain yam extraction solution.
8. The process for producing the yam beer according to claim 7, wherein: in the fourth step, brewing water at 0 ℃ is added into the obtained wort, so that the temperature of the wort is reduced to 6-10 ℃, the wort is injected into the interior of a fermentation tank, yeast is added for fermentation, the fermentation time is 8-15 days, the wine base is obtained, the added yeast is the above yeast, when the wort and the yeast are injected into the interior of the fermentation tank, the fermentation tank is stirred slowly within the first 30 minutes and oxygenated from the bottom of the fermentation tank, the fermentation tank is sealed after 30 minutes, the temperature in the fermentation tank is regulated according to the fermentation time, and the process for regulating the temperature is the same as the conventional process, so that the fermentation is completed.
9. The process for producing the yam beer according to claim 8, wherein: and in the fifth step, when the beer is cooked, the clear wine in the fermentation tank is filtered through a diatomite filter, the turbidity of the wine is less than or equal to 0.9EBC, then canning or barreling is carried out, and pasteurization is carried out to obtain the beer of the cooked beer and the yam, when the beer is produced, the clear wine in the fermentation tank is filtered through the diatomite filter, then a trace amount of live yeast and yam powder are added, and then the mixture is mixed and packaged to obtain the turbid yam beer, the turbidity of the wine is 2.2-4.1EBC, and when the measurement is carried out, the original wort concentration of the cooked beer or the turbid beer is 11 DEG P, and the alcoholicity is more than or equal to 3.7 percent VOL.
10. The process for producing the yam beer according to claim 9, wherein: the preparation process of the yam powder comprises the steps of selecting high-quality yam, peeling and cleaning, cleaning by adopting a jet flow mode after peeling, cutting into blocks, steaming the blocky yam, controlling the time to be 25-30 minutes when steaming, stirring the steamed yam into paste, drying to enable the paste yam to be blocky, crushing the blocky yam, sieving the smashed yam, sieving the crushed yam, wherein the mesh number of the sieve is 70-85 meshes, baking, controlling the temperature to be 120-135 ℃ when baking, turning the baked yam for 15-25 minutes, grinding after baking, and sieving the ground yam powder through a sieve with 100-120 meshes to obtain the yam powder.
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